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KARAKTERISTIK FISIK MIKROKAPSUL FIKOSIANIN SPIRULINA PADA KONSENTRASI BAHAN PENYALUT YANG BERBEDA

Fikosianin merupakan pigmen biru Spirulina sp. Mikroenkapsulasi dapat melindungi fikosianin dari pengaruh lingkungan seperti suhu, cahaya, dan pH. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisik mikrokapsul fikosianin menggunakan maltodekstrin dan karagenan sebagai bahan penyalut. Mikrokapsul fikosianin dibuat dengan lima variasi konsentrasi maltodekstrin dan karagenan yaitu 10% : 0%; 9,75% : 0,25%; 9,5% : 0,5%; 9,25% : 0,75%; dan 9% : 1% (b/b). Hasil menyatakan bahwa mikrokapsul fikosianin dengan perbandingan bahan penyalut maltodekstrin dan karagenan 9% : 1% (b/b) menghasilkan warna yang paling biru, zat padat terlarut yang paling

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

The aim of this study was to compare the physical characteristics of phycocyanin microcapsules (F) from Spirulina sp. with different coating materials, such as κ-Carrageenan (C) and Na-alginate (A) in combination with maltodextrin (M) by freeze drying method. Microcapsules were prepared in three variations of coating materials i.e. maltodextrin (FM); maltodextrin and Na-alginate (FMA); and maltodextrin and carrageenan (FMC) with concentration of each materials were 10%; 9%:1.0%; and 9%:1% (w/w), respectively. The results showed that FMA with Na-alginate 1.0% produced the highest bulk density and total soluble solid, there were 0,334 g/ml and 9,067%, respectively. Color analysis by chromameter showed that FMC produced the bluest color compared to other samples. The glass transition temperature (Tg) investigated with Differential scanning calorimeter (DSC) in all of the samples.

Nutritional and Antinutritional Properties of lindur (Bruguiera gymnorrhiza) Fruits Flour from Different Pre-Treatments

Background: lindur (Bruguiera sp) fruits are rich in nutrition and bioactive compounds, but also had several anti-nutritional factors like tannins, saponins, and hydrogen cyanide (HCN). The aim of this study was to investigate the effect of pre-treatments on the preparation of lindur fruits flour to the nutritional and antinutritional properties, and to investigate the best pre-treatment to decrease the antinutritional properties in lindur fruit flour. Method: The pre-treatments were conducted by soaking the fruit in water, saturated salt solution, CaCO3 solution, and rice husk ash solution. Nutrition of lindur flour was determined in terms of proximate composition and crude fiber. Antinutritional factors of the lindur flour were determined of tannin, saponin, and hydrogen cyanide (HCN). Results: Pre-treatment decreased the moisture content but increased protein, lipid, carbohydrate, and crude fiber of lindur flour. By soaking into saturated salt, nutrition could produce lowest moisture yet highest protein, carbohydrate, and crude fiber content. Pre-treatment with soaking into saturated salt solution also showed the higher reduction of tannin and HCN content compared to soaking into water, CaCO3 solution, and rice husk ash solution. The lindur fruits flour soaking into saturated salt solution has a tannin content (0.766±0.070)% and HCN content (231.705±6.004) ppm. Meanwhile, pre-treatment by soaking in water, saturated salt solution, and CaCO3 solution did not affect the saponin content of lindur flour. Conclusion: Different soaking method affects the nutritional value and antinutritional properties of lindur flour. The soaking treatment into saturated salt solution was the best pre-treatment method.

Chilling of Milkfish (Chanos chanos Forsk.) Using Sea Water Flake Ice and Its Quality Analysis

Nowadays, there are a number of fishing company owners asking about the effects of using sea water flake ice to the fish quality because the research results on sea water flake ice characteristics as well as the suitable ratio between fish and sea water flake ice not much been published. The aim of the research was to evaluate the quality of milkfish, after three days of storage with the ratio between the fish and sea water flake ice of 1:1; 1:2 and 1:3. The experiment design applied was a Completely Randomized Design with three treatments and was done in triplicate. The organoleptic quality data were tested with Friedman test. Data on TVBN and TMA value were tested with analyses of variance. The HSD test was conducted to find out the differences among of the treatments. The different ratio between milkfish and sea water flake ice during three days of storage in styrofoam box did not give any significant influence (P>0,05) to the organoleptic , TVBN and TMA value. The ranges of organoleptic, TVBN and TMA values of the products were 7.2-7.3; 16.07 – 17.28 mg N% and 5.48 – 6.52 mg N% respectively. Keywords : Chilling, sea water flake ice, milkfish ,quality.